Goddess Enchiladas

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Servings: 16 Difficulty: Advanced
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Mexican-style savory and satisfying main that brings home-style flavor to your table
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Goddess Enchiladas

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 16 Calories: 754.5

Description

This Mexican main features Tortillas, Corn (white best, Cheese, cheddar, Onion. It delivers rich, cheesy flavor, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. (The can of chili and enchilada sauce is for "lazy way" sauce, if you want the non-lazy way sauce, ask somebody else, I always
  2. make lazy way.)
  3. Chop or grate your onion and jalapeno pretty fine and
  4. mix with the cheese, which you have shredded.
  5. I usually use about a pound of cheese for a lasagne pan full of enchiladas, and about 16-24 tortillas.
  6. Do NOT wipe your eyes at this point.
  7. Trust me.
  8. Wash your hands if your eyes are itchy.
  9. Now set up an assembly line.
  10. fry pan, paper towels for draining
  11. grease , the cheese/onion/pepper mixture and your casserole dish.
  12. Don't ask me why you have to do it this way, but if you don't, this is a really major pain.
  13. Put some grease in your fry pan.
  14. You're supposed to use lard, but I just can't do it (although that's why enchiladas taste better when you get them out, I think), I use Mazolla or something like that.
  15. Get the grease pretty hot but not smoking.
  16. For each enchilada do this: 1.
  17. Put one tortilla in the hot
  18. grease and
  19. let it bubble a little bit, enough to get it really really hot, but not enough to get it crispy.
  20. Do both sides.
  21. Pull it out and pitch it on your paper towels.
  22. Quickly, before it gets hard, put a handful of the cheese/onion/pepper
  23. mix (which is really mostly cheese) and
  24. roll it up.
  25. Put your rolled up enchilada in your casserole dish and start with the next one.
  26. When you run out of tortillas, cheese, or space in the casserole dish, turn off the grease.
  27. You're done with that part.
  28. Now dump the can of chili and the can of enchilada sauce in a pan (NOT the
  29. fry pan) and
  30. heat it through.
  31. Dump that on top of all your enchiladas in your casserole pan.
  32. Spread whatever cheese you have left on top.
  33. Cover it with foil.
  34. If you don't want to eat real soon, put it in the refrigerator, these seem to taste better if they sit for a couple of hours, but you can
  35. bake 'em now if you want.
  36. About 30 minutes before you want to eat (about now?) put the dish in the oven and heat.
  37. Don't let the bottom get too hot, or you'll have tough enchiladas.
  38. Say, about 20 minutes at 350?
  39. Something like that

Nutrition Facts

Servings 16

Amount Per Serving
Calories 754.5kcal
% Daily Value *
Total Fat 53.8g83%
Saturated Fat 26.3g132%
Cholesterol 98.7mg33%
Sodium 3220.9mg135%
Total Carbohydrate 66.1g23%
Dietary Fiber 36.9g148%
Sugars 16.0g
Protein 22.7g46%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, best, cheddar, cheese, chili, corn, eggs, enchilada, enchiladas, frying, goddess, jalapeno, main, mexican, onion, sauce, title, tortillas, vegetarian, white
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